What’s in it:
- Eggplant
- Eggs
- Salt
- Pepper
- Mixed Herbs
Leave the eggplant in the oven bake rack preheated at 200C until the skin of the eggplant turns black which took me about 10 minutes including turning. You’ll notice the skin getting wrinkly and darkened then you’ll know its readiness. Transfer the eggplant into a bowl with ice cold water to make it easier to peel the skin, as advised by mother dearest. Crush and flatten using a fork and leave to the side.
Scramble the eggs in a bowl adding your herbs, salt and pepper to make the batter. Dip the eggplant into the batter coating it evenly and fry in the pan until both sides are cooked. You may add more batter as you cook as I did depending on how much egg you want. Cook as you would a normal omelette.
My choice of serving is a childhood favorite which is with fried rice, Sinangag, cooked with marinated meat and steamed pak choi. You may choose to add chili flakes or fresh chilies if you’re in a spicy flavor mood 😉
